Tomato Florentine Soup

• 3 tablespoons olive oil
• 1/2 cup onion, diced
• 3 gloves garlic, minced
• 1/3 cup white wine
• 1 bay leaf
• 2 teaspoons celery salt
• 2 teaspoons dried basil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons sugar
• 1/4 teaspoon nutmeg
• 1 tablespoon chicken base (Anne's Old Fashioned Chicken Base)
• 3 tablespoons floor
• 3 cups V-8 juice
• 2 28-ounce cans tomatoes, chopped with juice
• 6 cups milk
• 1 cup heavy cream
• 1 10-ounce package fresh spinach, chopped
• 2 tablespoons fresh basil, chopped

1. In a large soup pot heat the oil and saute onions and garlic until light in color. Add wine, bay leaf, celery salt, basil, Italian seasoning, salt and pepper. Bring to a boil and let mixture reduce for 10 minutes. Next, add sugar, nutmeg and chicken base; stir well. To thicken this onion herb mixture, stir in 3 tablespoons flour. Slowly add V-8 juice, stirring over medium heat, until you have a smooth sauce. Add chopped tomatoes and milk; simmer soup for 30 minutes. Add heavy cream, spinach and basil. Simmer another 10 to 15 minutes and serve. Yields 1 gallon.

olive oil, onion, garlic, white wine, bay leaf, celery salt, basil, italian seasoning, salt, black pepper, sugar, nutmeg, chicken base, floor, tomatoes, milk, heavy cream, fresh spinach, fresh basil

Taken from www.epicurious.com/recipes/member/views/tomato-florentine-soup-51576821 (may not work)